Tangy Almond Butter Rice Noodles ✨ Noodles Loaded With V

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Tangy Almond Butter Rice Noodles ✨ Noodles loaded with veggies and flavour! Get the recipe:

Serves 4⁣
1/4 onion, chopped⁣
4 cloves garlic, minced⁣
1/2 green bell pepper, chopped⁣
4 cloves garlic, minced⁣
1/2 leek, finely chopped⁣
1/4 red cabbage, sliced thin⁣

1/4 cup + 2 tbsp reduced sodium Tamari⁣
2 tbsp maple syrup⁣
2 tbsp white wine vinegar⁣
1/2 tsp red chili flakes (less to start if you want it less spicy)⁣
2 tbsp almond butter⁣
2 tbsp sesame seeds⁣
1/2 lime juiced⁣

4 oz rice noodles, I used brown rice⁣
3/4 can butter beans, drained, rinsed, roughly chopped (*use the extra on top of toast the next day, so good!*)⁣

sesame seeds⁣
green onions⁣

Heat a skillet on medium heat, add onion and garlic, saute until fragrant ~5 minutes. Add green pepper and saute for another 5 minutes until it softens, add leek and saute while you prepare the sauce. ⁣

Boil water for rice noodles and prepare as instructed on packaging.⁣

Whisk all sauce ingredients together and pour into the onion mixture, fold in butter beans and cabbage, heat through adding water as needed to keep the sauce thin.⁣

Add in rice noodles and toss to combine. Serve with green onions and more sesame seeds
You’ll find this recipe in our Vegan Warrior ebook and video in it you will access a new eBook inspired by a theme or cuisine. In our latest edition, we have an eBook filled with delicious recipes for snacks and sides! You’ll find lots of finger food, nutritious snacks, salads, and more!


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